The founder of the restaurant, Jimmy, started to be interested in food and cooking during the time he studied in the UK. After coming back to Taiwan, Jimmy entered financial industry by his career plan, and finally goaled to be an oversea investment potfolio manager of a famous asset management company. However, his passion on food and cooking, and the desire of building own business became more and more vibrant that Jimmy desided to open his restaurant to bring the dream to reality. Although Jimmy did not have formal culinary background, but he accumulated abundant dining experiences at both local and oversea fine restaurants and studied plenty information of modern culinary art and techniques before he started his restaurant business which makes him to be able to transform his dining experiences to the energy of menu development, lifting the quality of the dishes to international level with the kitchen team.
Chef Elvis started his culinary career since the age of 18, and had working experiences at almost all five star hotels in Taipei before the past decade. The turning point of Elvis' culinary career is that in 2007, he was invited by chef Andre Chiang to join the team of restaurant “Sens & Bund”, which was an oversea branch of the three Michelin stars restaurant “Le Jardin des Sens” owned by the well known Pourcel twin brother chefs in France. Chef Elvis began his career at Sens & Bund as a sous chef and visited restaurant Le Jardin des Sens to take the training by the Pourcel twin chefs. After chef Andre left Sens & Bund, chef Elvis was promoted as the Chef de Cuisine of the restaurant, leading the kitchen team with more than 30 people. In 2011, chef Elvis returned to Taiwan in order to take care of his family, and took the job invitation of Taipei Shangri-La Far Eastern Hotel to serve as the executive sous chef that he was also the first Taiwanese executive sous chef of Shangri-La international hotel group. It's really commendable that chef Elvis is one of the few chefs who are able to have long time management experiences at both oversea Michelin starred level fine dining restaurant and international luxury hotel system. The five years working experience at Sens & Bund plus the six years experience at Shangri-La hotel helped Elvis to establish the highest standard of culinary art and working attitude.